Taco Bell-Style Burrito Supreme

Steps

Prepare and assemble

1. 1

   Heat a large skillet over medium-high heat. Add the lean ground beef and cook, breaking it into small crumbles, until browned throughout and no pink remains, about 7–10 minutes. Drain excess fat if necessary.

   Start 10-minute timer
2. 2

   Add the taco seasoning, canned green chiles, and red enchilada sauce to the cooked beef. Stir thoroughly and simmer for 2–3 minutes, until the mixture is hot and evenly coated.

   Start 3-minute timer
3. 3

   Warm the refried beans in a saucepan or microwave-safe bowl until spreadable. Warm the nacho cheese sauce separately until pourable.

4. 4

   Lay one flour tortilla flat. Spread approximately one-tenth of the refried beans down the center, leaving room around the edges.

5. 5

   Add approximately one-tenth of the seasoned beef mixture, mozzarella, nacho cheese sauce, sour cream, lettuce, and diced tomatoes to the tortilla. Repeat with the remaining tortillas and fillings.

6. 6

   Fold the sides of each tortilla inward over the filling, then roll it tightly from the bottom into a burrito. Serve immediately, or omit the lettuce if preparing the burritos for freezing.

Freezing

7. 7

   For freezing, wrap each burrito in aluminum foil or place it in an airtight freezer bag. Freeze for up to 3 months.

Reheating

8. 8

   To reheat a frozen burrito, remove the foil and loosely wrap the burrito in a wet paper towel. Place it on a microwave-safe plate and microwave for 5–6 minutes, or until heated through.

   Start 6-minute timer
9. 9

   For a crisp exterior, toast the reheated burrito in a pan or air-fry it for a few minutes until lightly browned and crisp.